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Poppy Seeds Payasam Recipe

Poppy Seeds Payasam is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 cup - grated coconut, fresh/frozen.
  • 1/4 cup - desiccated coconut/copra/kobbari.
  • 1/4 cup - milk.
  • 4 tsp - poppy seeds.
  • 1 tsp - white rice, uncooked.
  • 3 to 4 tbsp - jaggery.
  • 1/2 tsp - elaichi, powdered.
  • 4 to 5 strands - Saffron (optional).
  • 8 to 10 - cashews/almonds (optional).
  • How to Make Poppy Seeds Payasam:

    1. Dry roast poppy seeds and rice until they turn crisp and lightly change colour.
    2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
    3. Add grated coconut, desiccated coconut, some water and grind to a smooth paste.
    4. Add half a cup of water and strain the paste through a finely perforated strainer. (retain the liquid, as this will make the payasam later).
    5. Transfer the coarse residue into a blender.
    6. Add some water and grind again to a smooth paste.
    7. Repeat steps 4 and 5 about 3-4 times.
    8. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves. Remove from stove.
    9. Dissolve saffron strands in 1/4 cup of warm milk and set aside for 5-10 minutes.
    10. Add powdered elaichi, warm milk with saffron and mix well.
    11. Serve hot.


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